Turmeric is a great addition to just about any food but it really makes bread pop with vibrant yellow tones and subtle hints of an exotic flavor. The shaved almonds thrown in give an unexpected crunch and texture.
Schedule: I based this loaf off of my sourdough schedule.
Since this is a 100% naturally leavened bread, I created a levain with my sourdough starter that was last fed 24 hours prior. This levain provides enough for 3 loaves of bread, plus a little extra to keep your starter going.
30 minutes before mixing the levain, salt, turmeric and almonds into the dough, I performed an autolyse by mixing the water and flour together.
Started at 8am with the following ingredients. Mix everything together and loosely cover and let it ferment for about 8 hours.
- 50g unfed sourdough starter (last feeding was 24 hours prior)
- 200g filtered water @ 85-90’F
- 200g King Arthur bread flour
- 50g King Arthur whole wheat flour
- 410g King Arthur bread flour
- 320g filtered water @ 90-95’F
- 108g levain
- 11g sea salt
- 1 1/2 tsp turmeric powder
- 60g slivered almonds
After mixing the dough, I performed 4 stretch and folds within the first 2-4 hours.
Before proofing, I topped the loaf with rolled oats to give a little visual appeal to the crust.
I baked the loaf in a preheated dutch oven at 450’F for 38 minutes covered, then removed the lid of the dutch oven and baked for an additional 14 minutes.
The result was a vibrantly yellow loaf. The crumb also had the bright yellow color, mixed with some of the almonds giving it a somewhat marbled appearance.
The taste had a slight hint of turmeric, but when toasted really brought out the turmeric aroma. This was great with simply some butter. No other toppings needed!